Other DFI sites

The LanguaL 2017™ Thesaurus - Systematic Display

Updated 2018-06-12

FTC

G0042

Descriptor

SCALDED OR BLANCHED

Synonym(s)

blanched or scalded

Scope note

This terms is used for foods in the prepartion process, e.g. preparation in the kitchen of peeled tomatoes, the scalding loosens the tomato skin.
For industrial processing, e.g. in the process inactivation of enzymatic activity, use the term *BLANCHED [J0175]*. This process is normally always used in the processing of frozen vegetables.

Description

A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Also, to plunge food such as fruit or vegetables into boiling water (or to pour boiling water over them) in order to loosen the skin and facilitate peeling.